Panera Bread Broccoli Cheese Soup Food

COPYCAT PANERA® BROCCOLI CHEDDAR SOUP

Steps:

• Melt 1 tablespoon butter in a skillet over medium-high heat. Saute onion in hot butter until translucent, about 5 minutes. Set aside.
• Whisk 1/4 cup melted butter and flour together in a large saucepan over medium-low heat. Continue to whisk and cook , adding 1 to 2 tablespoons of milk if necessary to keep the flour from burning, 3 to 4 minutes.
• Gradually pour milk into flour mixture while whisking constantly. Stir chicken stock into milk mixture. Bring to a simmer; cook until mixture is thickened, about 20 minutes. Add broccoli, carrots, sauteed onion, and celery; simmer until vegetables are tender, about 20 minutes.
• Stir Cheddar cheese into vegetable mixture until cheese melts. Season with salt and pepper to taste.

PANERA BROCCOLI CHEESE SOUP

Steps:

• Sauté onion in butter. Set aside.
• Cook melted butter and flour using a whisk over medium heat for 3-5 minutes or until you see a noticeable golden brown color in your pan.
• Slowly add in the chicken stock and whisk again to combine. Simmer contents covered (stirring occasionally) for 20 minutes on medium heat.
• Add the broccoli, carrots and the sauteed onions, into the pot. Stir, add the milk and half & half. Cook covered over low heat 20-25 minutes but do not bring to a boil. This may cause the milk to curdle.
• Add salt, pepper & nutmeg. Note: you can purée half of your soup in a blender or with a handheld immersion blender if you choose however it isn't a requirement. Continue to cook the soup on low heat and slowly add the grated cheese a handful at a time and stir to avoid clumps. Once all the cheese has been added is melted, remove from heat, and serve immediately. Suggestion: serve with crusty bread or in a breadbowl.
• Refrigerate leftovers after they have cooled and store in a airtight container up to 5 days in the refrigerator.

PANERA BREAD BROCCOLI CHEESE SOUP

Steps:

• Saute onion in butter. Set aside. Cook melted butter and flour using a whisk over medium heat for 3-5 minutes. Stir constantly and slowly add the half-and-half (this is called making a roux). Add the chicken stock whisking all the time. Simmer for 20 minutes.
• Add the broccoli, carrots and onions. Cook over low heat until the veggies are tender for 20-25 minutes. Add salt and pepper. The soup should be thickened by now. Pour in batches into blender and puree. Return to pot over low heat and add the grated cheese; stir until well blended. Stir in the nutmeg and serve.

PANERA BREAD BROCCOLI CHEDDAR SOUP

Steps:

• Steam broccoli until tender, about 6 minutes.
• Chop broccoli finely (you can use a food processor if you like).
• In a large saucepan, combine broth and milk and slowly whisk in flour.
• Cover over medium to medium high heat and stir.
• Cook until it starts to thicken (just until it starts to boil).
• Add chopped broccoli.
• Reduce heat to medium low.
• Continue to cook about 5 minutes.
• Add cheese and stir until cheese melts.
• If using bacon, sprinkle each bowl with bacon.

COPYCAT PANERA BREAD BROCCOLI & CHEESE SOUP

Steps:

• 1. Saute onion in 1 tbls. butter In another pan, cook melted butter and flour , whisking over medium heat for 3-4 minutes Slowly add half & half while continuing to whisk Add chicken stock, while continuing to whisk Once it starts to simmer, let simmer for 20 minutes
• 2. Add broccoli, carrots and onions Cook over low heat until veggies are tender Add salt and pepper
• 3. Pour in batches into blender and mix or use immersion blender Return to pot and over low heat, add cheese, stirring until well blended Stir in the nutmeg
• 4. Make or purchase individual sized bread rounds Cut tops off of bread bowls Hollow out Pour soup into bowls

COPYKAT PANERA BROCCOLI CHEESE SOUP

Steps:

• In a large saucepan melt together butter, flour and chopped onions. Cook butter and flour together for about a minute, and then slowly add in half-and-half. Add about 1 quarter of the half-and-half, whisk until thickened and smooth. When all of the half-and-half is incorporated add frozen broccoli, and Velveeta cheese, when the cheese is completely melted, add chicken broth one cup at a time until soup is well mixed and has a consistent texture. When all of the chicken broth is added add carrots, and simmer soup for about 20 minutes. During the last 10 minutes of cooking add the 8 ounces of shredded Cheddar cheese. Serve when all cheese is fully melted.

PANERA BREAD BROCCOLI CHEDDAR SOUP

Steps:

• 1. Melt the butter in a large Dutch oven or pot over medium heat. Add the onion and cook until tender, about 5 minutes. Whisk in the flour and cook until golden, 3 to 4 minutes, then gradually whisk in the half-and-half until smooth. Add the chicken broth, bay leaves and nutmeg, then season with salt and pepper and bring to a simmer. Reduce the heat to medium-low and cook, uncovered, until thickened, about 20 minutes.
• 2. Meanwhile, prepare the bread bowls: Using a sharp knife, cut a circle into the top of each loaf, leaving a 1-inch border all around. Remove the bread top, then hollow out the middle with a fork or your fingers, leaving a thick bread shell.
• 3. Add the broccoli and carrot to the broth mixture and simmer until tender, about 20 minutes. Discard the bay leaves. Puree the soup in...http://restaurant.recipes-network.net/panera-bread-broccoli-cheddar-soup.html